オカモト　ヨウコ   OKAMOTO Yoko   岡本　洋子    所属   広島修道大学  健康科学部    職種   契約教員（教授）
言語種別	英語
発行・発表の年月	2019/09
形態種別	その他の研究業績
標題	Enhancement of salty taste by addition of oils based on "Time-Intensity" analysis
執筆形態	共同
掲載区分	国内
巻・号・頁	pp.270
頁数	1
担当範囲	研究計画立案と遂行,データ総括,学会発表を担当
著者・共著者	Yoko Okamoto, Kenji Tayama, Tomoka Kurotob，Takayohshi Hoshino
概要	In this study, by using time-intensity analysis, we assessed the hypothesis that as the added amount of oils increases, apparent viscosity increases and the saltiness intensity decreases. Four sol samples were prepared. Sensory evaluation was performed by the TI method. The viscosity of the samples was measured by using the Short Back Extrusion method. Participants were 13 healthy subjects.Imax (Salty Intensity) was 6.5, 7.4, 7.7, 8.3, respectively, for the oil-free sample and the three oil-added samples. Statistically significant differences were found between the samples (F(3,100)=9.571，p＜0.001). We confirmed an increase in viscosity (μa) with increasing oil concentration.　The r-squared value of Imax and μa at a shear rate of 20.0 [1 / s] was 0.914. Our results seem to disprove the initial hypothesis.